Meathead’s Schmancy Hot Smoked Salmon

[FishTalesNC]

Well I wasn’t going to fire up the kettle ONLY for a batch of Cinful Pecans so I went with another first for me - Meathead’s Schmancy Hot Smoked Salmon . After the nuts came off, I gave the cooking grate a quick scrub and got the salmon on. These were 2” thick so they brined from 9am - 11am at which time they went on the kettle. Kept rolling with the Kingsford Professional and cherry wood from earlier, temps right around 220F. I took them off after 50 min. I’m "meh" on salmon, my wife is the huge fan. But this was fantastic, I’ll happily do this again. The kiss of cherry smoke was just perfect. She made a nice risotto to go with it too.

[FireMan]

Looks great! Like eatin fish, like eatin salmon, good dinner.

[smokenoob]

Looks great! So far, my favorite smoked fish! I go a little heavier on the rub.

[Spinaker]

I absolutely love this recipe! I use either brown sugar or Agave nectar for the topping, both produce an outstanding flavor.

[Troutman]

Nice looking fish. Kudos to your wife on the risotto , that makes a nice pairing !!

[EdF]

"Meh" changes to "Yeah"!

[FishTalesNC]

Totally EdF

[EdF]

Funny how that can happen! FishTalesNC